Rolled Waffle Cookies with Dulce de Leche (Trubochki)

Rolled Waffle Cookies, also known as Trubochki, are thin, crisp waffle cookies traditionally rolled into tubes and often filled with dulce de leche or other creams. Popular across several Eastern European countries, these nostalgic treats are light, golden, and irresistibly crunchy.

Hey, folks – I hope you’re all doing well.

Today’s recipe is another traditional dessert — one that instantly takes me back to childhood. These Rolled Waffle Cookies (Trubochki) are simple, comforting, and surprisingly fun to make, especially once you get the hang of rolling them.

Why You’ll Love These Rolled Waffle Cookies

• Crisp and delicate: Thin waffles with a light crunch.
• Versatile: Delicious plain or filled with sweet creams.
• Classic Eastern European dessert: Loved across multiple countries.
• Make-ahead friendly: The waffles keep well when unfilled.
• Customisable: Endless filling and garnish options.

A Bit of Nostalgia

When I was a kid, these waffle tubes were everywhere. Stores and bakeries didn’t offer a wide selection of desserts back then, but Trubochki were always available. They looked incredibly tempting — crisp waffle shells promising something indulgent inside.

And yet, there was always a small disappointment. You’d bite in expecting a tube generously filled with thick dulce de leche, only to find a little filling near the ends and… nothing in the middle. Annoying? Absolutely.

These days, I understand why. A waffle tube can hold an impressive amount of filling, and while I do love dulce de leche straight from the can, the waffle itself deserves attention too. A modest amount of filling actually creates a much better balance.

About This Recipe

For this recipe, you’ll need a waffle maker designed for thin waffles or ice cream cones. I finally asked for one as a birthday gift, and while it wasn’t cheap, it has been well worth it.

I tested several recipes and adjusted the ratios, especially the sugar. Many versions call for a full cup of sugar, which makes the waffles overly sweet and fragile — not ideal if you plan to fill them. This batter is more balanced and forgiving, allowing you to adjust consistency as you go.

After baking the first waffle or two, you may want to tweak the batter slightly by adding a bit more water or flour. The goal is a consistency somewhere between crêpe and pancake batter.

Fillings and Serving Ideas

Dulce de leche is the most traditional filling, but it’s far from the only option. Pastry cream, buttercream, thick custard, mascarpone cream, or even chocolate spreads all work beautifully. You can also enjoy the waffles plain, lightly dusted with powdered sugar.

For a decorative touch, dip the filled ends into melted chocolate, chopped nuts, or both — very much like cannoli. If using dulce de leche, make sure it’s thick. Homemade dulce de leche should be cooked for at least 3 to 3½ hours. If it’s too thin, whipping it with softened butter helps firm it up.

To keep the waffles crisp, don’t fill them all at once. Instead, fill only what you plan to serve within about 30 minutes.

Ingredients You’ll Need for Rolled Waffle Cookies

To make these Rolled Waffle Cookies (Trubochki), you’ll need a simple batter and optional fillings.

• Eggs: Provide structure and richness.
• Sugar: Just enough to sweeten without overpowering.
• Salt and vanilla: For balance and aroma.
• Butter: Adds flavour and crispness.
• Flour and cornstarch: Create a delicate, light texture.
• Water: Adjusts batter consistency.
• Dulce de leche or other fillings: Optional, for serving.

How to Make Rolled Waffle Cookies

To make these Rolled Waffle Cookies, whisk the eggs with sugar, salt, and vanilla until lightly combined, then stir in the melted butter. Fold in the flour and cornstarch, scraping the bowl well to ensure an even batter. Add the water gradually, starting with a few tablespoons, and adjust as needed until the batter reaches a consistency between pancake and crêpe batter.

Heat the waffle maker and lightly grease it for the first waffle. Spoon a small amount of batter into the centre, close the lid, and bake until the waffle is lightly golden. As soon as it comes off the waffle maker, roll it around a cylindrical object within 5–10 seconds, before it hardens. Continue baking, adjusting the batter if needed, until all waffles are done. Once cooled, serve them plain or fill just before serving to keep them crisp.

Storage

Unfilled waffles keep well for up to 5 days at room temperature, stored in a covered container. Filled waffles are best enjoyed shortly after assembling.

More Eastern-European Recipes

Are you looking for more fun Eastern-European desserts, like these Rolled Waffle Cookies (Trubochki)? Be sure to check more recipes below:

• Dulce de Leche Cake (Russian Anthill Cake “Muraveinik”)
• Mini “Potatoes” Cakes – No-Bake Chocolate Cookie Dessert
• No Bake Hedgehog Cakes (Chocolate Cookie Dessert)

I’d love for you to try these Rolled Waffle Cookies with Dulce de Leche (Trubochki). If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

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Rolled Waffle Cookies with Dulce de Leche (Trubochki)

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Sweet BakesCuisine: Eastern-European

Crispy rolled waffle cookies filled with dulce de leche, also known as Trubochki. Light, golden, and perfect for filling with sweet creams.

Servings

12-15

servings

Prep time

10

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Waffle Cookies:

• 7 tbsp butter (100 g), melted and slightly cooled

• 3 large eggs, at room temperature

• 1/4 cup sugar (50 g)

• 1/4 cup cornstarch (30 g)

• 2/3 cup all-purpose flour (85 g)

• 1/3 cup water or low-fat milk (80 ml), or a combination of both

• 1/2–1 tsp vanilla extract (2.5–5 ml)

• a good pinch of salt

• Filling:

• 1 can thick dulce de leche

Directions

• In a large bowl, whisk the eggs with the sugar, salt, and vanilla extract for about 1 minute, until lightly combined and slightly foamy. Stir in the melted butter and mix until fully incorporated.
• Add the flour and cornstarch and gently fold them in, using a spatula to scrape down the sides and bottom of the bowl, until the batter is smooth and evenly mixed.
• Gradually add the water (or water–milk mixture), starting with a few tablespoons. Mix well, then bake one test waffle and adjust the batter if needed by adding a little more liquid or flour. The final batter should be thinner than pancake batter but slightly thicker than crêpe batter.
• Heat the waffle maker according to the manufacturer’s instructions. Lightly grease it once before baking the first waffle, if desired.
• Spoon the batter into the centre of the waffle maker, using anywhere from 2 tablespoons to 1/4 cup, depending on the size of your waffle maker and the batter consistency. Gently spread it slightly; it will spread further as it bakes. Bake until the waffle is lightly golden but still flexible.
• As soon as the waffle comes off the waffle maker, immediately roll it around a heatproof cylindrical object (such as cannoli tubes, uncooked cannelloni, or a thick marker). You’ll need to do this within about 10 seconds, before the waffle hardens.
• Continue baking and rolling the remaining waffles, adjusting the batter consistency if needed. This recipe yields about 12–15 waffle cookies, depending on size.
• Once completely cooled, serve the waffles plain (optionally dusted with powdered sugar) or fill with dulce de leche or another filling. For a balanced result, use about 2 tablespoons of filling per waffle, spreading it from both ends. For fully filled waffles, use a piping bag.
• For best texture, fill the waffles no more than 30 minutes before serving so they stay crisp. Store unfilled waffles at room temperature in a covered container for up to 5 days.